Thursday, August 25, 2011
*1/4 cup olive oil, plus more for foil
*1/2 cup all-purpose flour
*2 garlic cloves, minced
*6 cups whole milk
*2 packages (10 ounces each) frozen chopped spinach,
thawed and squeezed dry
*1 package (10 ounces) frozen peas
*1/2 pound carrots (4 to 5), halved lengthwise and thinly
*coarse salt and pepper
*1 container (15 ounces) part-skim ricotta (about 2 cups)
*1 large egg
*1 package (9 ounces) no-boil lasagna noodles (12 to 16
*1 pound part-skim mozzarella, shredded
*1 cup grated Parmesan
2. In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set sauce aside.
3. In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer 1/4 noodles, half the remaining vegetable sauce, another 1/4 noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.
4. Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 2o minutes more. Let cool 10 to 15 minutes before serving.
TO FREEZE Prepare through step 3. Cover lasagna tightly with plastic wrap, then aluminum foil; freeze up to 3 months.
TO BAKE FROM FROZEN Remove plastic wrap; cover baking dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake at 400 degrees for 1.5 hours. Remove foil, and bake until bubbling and browned, about 3o minutes more. Let cool 10 to 15 minutes before serving.
Monday, August 22, 2011
Weight: 21lbs. 9oz. (15%)
Height: 32.44 inches (70%)
Head Circ.: 46.5 cm (45%)
Sloane had her 18th month appointment a month ago-that's how long I've been working on this post. Anyway, the visit went well, and Sloane is right on track. She is quite talkative with an advanced vocabulary, which I'm not sure is good or bad for our sake. She is very good at telling us when our phones ring or instructing our dog, Lily to hush. Sloane has had three of her molar teeth come in giving her a total of 9. The fourth molar is giving her a rough time, but she usually tells me when the pain is bad, and otherwise she sticks practically her whole hand in her mouth for comfort. Her hair has grown with the rest of her body. Her locks are at her shoulders with a slight curl on the end. Her temperment fluctuates with her mood. She is very sweet most of the time, but can throw a tantrum like the switch of a light. Her favorite word is "no", even when she means "yes". Nevertheless, Jake and I are loving each moment in Sloane's life more and more each day.
Here are some things Miss Sloane can do:
*walks up stairs with one hand held
*scribbles with crayons
*plays pretend, such as talking on the phone
*recognizes familiar sounds, such as the phone ringing and animal noises
*has a vocabulary of over 50 words
*can put two words together: "patty-cake", "your phone", and "thank you"
*making the transition to cooperative play
As you can see, Lily likes the tent too!
1 (8-ounce) can pineapple chunks in juice
1 teaspoon cornstarch
3 tablespoons chili sauce
1 tablespoon low-sodium soy sauce
1/2 teaspoon garlic powder
2 teaspoons sesame or vegetable oil
1 medium-size green pepper, coarsely chopped
1/2 medium onion, sliced
3/4 pound peeled and deveined medium-size fresh shrimp
Drain pineapple, reserving juice; set pineapple chunks aside. Combine reserved juice, cornstarch, and next 3 ingredients; set aside.
Coat a large nonstick skillet or wok with cooking spray, and add oil. Place over medium-high heat until hot. Add green pepper and onion; stir-fry 2 to 3 minutes or until crisp-tender. Add shrimp; stir-fry 2 to 3 minutes or until shrimp turns pink.
Stir cornstarch mixture and pineapple chunks into shrimp mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Serve immediately.
Yield: 4 servings.
Baked Wonton Crisps
Combine 1 1/2 teaspoons sesame or vegetable oil with 1 1/2 teaspoons water; brush evenly over 12 wonton skins on a baking sheet. Sprinkle 1 1/2 teaspoons sesame seeds and 1/4 teaspoon salt evenly over wonton skins. Bake at 400 degrees for 5 minutes or until lightly browned and crisp.
Yield: 4 servings (serving size: 3 crisps).
Thursday, August 18, 2011
Fiesta-Style Roasted Vegetables
1 can (4 ounces) diced green chiles
1 tablespoon vinegar
2 tablespoons vegetable oil
1 package (1.25 ounces) taco seasoning mix
1 small bell pepper, cut into strips
1 medium zucchini, cut into 1/2-inch slices
1 small sweet potato, peeled, halved and cut into 1/8-inch slices
1 small red onion, cut into wedges
Nonstick cooking spray
Preheat oven to 45o degrees. Cover
15 x 10-inch baking pan with foil and
spray with cooking spray.
Remove vegetables from marinade with spoon; place on prepared pan.
Makes 4 servings (1 cup each)
for the zucchini, if preferred.
From my experience: I have cooked this once before. It it is a tasty way to cook fresh vegetables that are starting to reach their expiration since roasting shrivels them up anyway. I used a can of jalapenos, since my husband likes it hot, but I reserved a small portion for my daughter which I sprinkled cinnamon and sugar in hopes she would actually eat them (she did not). I also used different vegetables based on what I had in my fridge: 2 sweet potatoes, 2 yellow squash, 1 zucchini, and a half a carton of cherry tomatoes. Because I had more vegetables than the recipe called, I added an extra tablespoon of oil and an extra half of a tablespoon on vinegar. The recipe called for regular vinegar, but I used white wine vinegar, because that's what I had in my pantry. If you don't have taco seasoning, create your own. I use a palm-full of chili powder, and half-palm-full garlic salt and cumin. For this recipe, I doubled the servings of each. To make this recipe simpler, put everything in a ziploc bag. Then seal and massage to combine and distribute the ingredients. Let it sit in the marinade while the oven is preheating, which is about 15 minutes, then bake. You may have to add about 10 minutes more onto the bake time because sweet potatoes take longer to cook.
Leftover idea: I used the rest of the vegetables and mixed them with some cut up sausage links heating them in a saucepan. To moisten them up, I added a little vinegar and some Worchestershire sauce. To serve, we scooped a spoonful or two of the sausage and vegetable mix in a big tortilla. It was a yummy meal using leftovers!